Graduation ceremony for 60 students from 21 countries of our Masters of Gastronomy

On Friday, November 15, the graduation ceremony for 60 students from 21 countries of the Master of Gastronomy: World Food Cultures and Mobility​ and the Master of Gastronomy: Creativity, Ecology and Education is held


Students from two Masters and hailing from 21 different countries presented their final theses and are receiving their diploma on Friday, November 15.

The students come from Italy, Belgium, Brazil, Canada, China, Colombia, Cyprus, France, India, Israel, Germany, Korea, Norway, the Philippines, Spain, Syria, Switzerland, the Netherlands, Taiwan, Uganda, the United Kingdom and the United States. 

Master of Gastronomy: World Food Cultures and Mobility​

(Convenor prof. Simone Cinotto)

Here are their names and theses titles: 

Francesco Acquaviva, from Milano, Italy, is presenting the thesis “How to re-activate the link between landscape and agricultural heritage and foster a holistic gastronomical communication. The case of Altiplano Estepario, South of Spain”.

Juliana Araujo Lima, from Brazil, is presenting the thesis “Bodies and sexuality in the Brazilian campesinato”.

Tiphanie Constantin, from France, is presenting the thesis “Aquaponics as a means to enhance the resilience and productivity of a multifunctional farm whilst having a positive Socio-Environmental Impact: A Case Study Of Alba Società Agricola In Molise, Italy”.

Julia Cova, from Milano, Italy, is presenting the thesis “Redefining Urban Beekeeping as a Social Movement through the Sociology of Translation: Turin’s Mobilized Urban Beekeeping Network”. 

Leyla Dos Reis Spada, from Brazil is presenting “How agroecology is communicated to the main public in Brazil, Italy and the UK”.

Lucille Bennett Johnson, from the United States, is presenting the thesis “Regenerative Relationships: An examination of past and present food culture and agricultural context to inform a transition to a more holistic food system”.

Maria Katsounotou, from Cyprus, is presenting the thesis “The Ark of Taste of Cyprus, a brief history and the gastronomic treasures of my island”. 

Mia Frances Larocca, from the United States, is presenting the thesis “Reactivating the edible landscape of a mountainous community: ecology, spirituality and culture in Pacentro, Italy”.

Naomi Ann Maisel, from the United States, is presenting the thesis “Eat Tortillas, You’re in Mexico Now” Exploring how Immigrant Communities and Aid Workers Navigate Dynamic and Intersectional Identities through Food in a Collective Liminal Space.

Soojin Yang, from Korea, is presenting the thesis “The Significance of Home Food & the values it imparts”.

Sara Ansell, from the United Kingdom, is presenting the thesis “Why the government has failed to reduce food inequalities in Glasgow and what needs to happen for this to change”.

Riccardo Cerza, from Rome, Italy, is presenting the thesis “Why the market for natural wines in Italy is not as big as it is in other European countries?”

Gena Rheanna Chen, from the United States,  is presenting the thesis “Interbeing. The impact of zen Mindfulness On Everyday Food Rituals- Gardening, Cooking And Eating”.

Lital Elkvity, from Israel, is presenting the thesis “Beyond local: An examination of terroir and locality through an Israeli prism”.

Isabela Gil Moreira, from Brazil, is presenting the thesis “The importance of valuing and remunerating domestic work done mostly by women”.

Paula Andrea Gonzalez-Thomas, from Colombia, is presenting the thesis “The Industrialization of Italian Food Tradition and its Environmental Impact”. 

Taylor Ashley Sweeny Gorycki, from the United States is presenting the thesis “Striving to Live Sustainably in an Unsustainable World: A Case Study of Morning Glory Farm”. 

Yvette Hut, from the Netherlands, is presenting the thesis “The ever-changing Dutch diet. How do the rising import and export rates of agricultural products influence the Dutch diet and vice versa?”.

Christie Jo Yee Lo, from Canada, is presenting the thesis “Be Water: Food as a Communicative Medium and Political Tool in Forming the Hong Konger Identity”. 

Viviann Sørenes, from Norway, is presenting the thesis “Food Consumption and Climate Change: The Case of Norway”.

Dheepakkumar Mallikarjun Khyadi, from India, is presenting the thesis “Alcoholism in college students: Peer pressure, media and class system”.

Edward Mukiibi, from Uganda, is presenting the thesis “Food Culture of Bamasaba People Around Mt. Elgon, Eastern Uganda”.

Cinta Bahagia Tiba Peerdeman, from the Netherlands, is presenting the thesis “Gastronomy Tourism for the SDGs in the coffee sector – A case study in East-Java”.

Andrea Pera, from Spain, is presenting the thesis “Decolonizing Coca An Action Plan To Eat New Narratives”.

Robert Neil Ringer, from the United States, is presenting the thesis “Reshaping the conversation on systemic hunger for a gleaning non-profit organization in Atlanta, Georgia”. 

Rosanna Riva, from Lecco, Italy, is presenting the thesis “Educating the consumers. Learning how to eat better food through experiences. A case study on Helen Brownings organic farm”.

Jim Edward Roger, from France, is presenting the thesis “The impact of climate change on the wine industry”.

Tatiana Tagli , from Switzerland, is presenting the thesis “Psychedelic gastronomy: Analysis since the beginning of the psychotropic chain to our plate. Study aiming at a new approach of multi-sensory medical/culinary healing”

Katherine Anna Vollrath, from the United States, is presenting the thesis “Where the Wild Fish Are: The Past, Present & Future of Alaska’s Salmon as Told By Fishermen”. 

Li-Ying Yu, from Taiwan, is presenting the thesis “ I Eat What I Am: Food Memories and Narrative in Taiwanese Identity”. 

Mor Koral, from Israel, is presenting the thesis “Construction of food culture by Eritrean refugees in Tel-Aviv: Foodways reflecting forced-migration and discouraged-adaption process”.

Israel Sher, from Israel, is presenting the thesis “Under Deconstruction: How Molecular Gastronomy Effaces the Palatability of Food”.

Emilie Elisabeth Van Hool, from Belgium, is presenting the thesis “Representation of Flemish farmers in the reform of the Common Agricultural Policy of the EU: do the demands and discourse align?”. 

Leonore Jeannette Elisabeth Van Ijlzinga Veenstra, from the Netherlands, is presenting the thesis “Tackling Food Insecurity caused by Climate Change”

Lucca Andrea Zachmann, from Switzerland, is presenting the thesis “Is home-cooking an answer to the Obesity Pandemic?”.

Niccolò Merighi, from Bologna, Italy, is presenting the thesis “Ecosystem services and positive externalities in food production: the case of mountain cheese production in Valchiusella”.

Madeline Tuong-Han Nguyen, from the United States, is presenting the thesis “Ăn cơm chưa?: Rice, Salt and Resistance in French Indochina and the Vietnamese Diaspora”. 

Johannes Nielsen, from Germany, is presenting the thesis “Climate change threatening viticulture in the Mediterranean area of France: Finding sustainable solutions”.

Diana Pizano Gomez, from Colombia, is presenting the thesis “Food Learning Landscapes for Nature connection and Regenerative action”.

Jessica Nicole Roasa, from the Philippines, is presenting the thesis “A Study on Philippine Agritourism as a Solution to Challenges in the Food System: Case Study of Agritourism in the Calabarzon Region”.

Zoryana Natalka Zaryckyj, from the United States, is presenting the thesis “Can Gastronomy be the answer to all of Ukraine’s problems? Millennials & Retroinnovation in Western Ukraine: The “New Wave” Gastronomic Movement”.

Master of Gastronomy: Creativity, Ecology and Education​

(Convenor Prof. Nicola Perullo)

Here are their names and theses titles:

Abigail Rochelle Abraira-Burklin, from the United States, is presenting the thesis “The pursuit of standout aesthetic experiences through food and photography workshops and retreats”.

Valentina Amaral, from Colombia, is presenting the thesis “Fermentation as Material Practice and Concept: A Pathway Into Cultivating a Deep Ecological Awareness and Thinking Across Disciplines”. 

Jacquelyn Nicole Biss, from the United States, is presenting the thesis “New Wave of Farming: A Look at the Sustainable MacroAlgae Cultivation of Southeast Alaska”.

Courtney Marie Cikach, from the United States, is presenting the thesis “Working Title: Words on the Wind North American Indigenous Knowledge on Sustainable Food Systems”.

Gianluca Demarchi, from Genua, Italy, is presenting the thesis “The Valchiusella Meshwork Between Cheese, Imagination And Shifting Paradigms”. 

Giovanni Giorgi, from Florence, Italy, is presenting the thesis “Food and Environmental Art and Activism: Meanings and Perspectives with regards to the Current Ecological Crisis”.

Valentin Hehl, from Switzerland, is presenting the thesis “Spaces For Transition”. 

Nele Johanna Hinz, from Germany, is presenting the thesis “Culinary Education – How can mindful culinary education be designed that invites students to discover the world with food and develop a sensitivity for the complex challenges of our food cycles?”.

Robyn Michelle Holley, from the United States, is presenting the thesis “The Stressful Show: -Starring- Sugar Fat Salt My Living Room and special guest, A Tornado. Artistic objects critically exploring stress eating, the body, and the built environment”. 

Michelle Lynn Krieg, from the United States, is presenting the thesis “Gesturing Towards Well-being: How Regenerative Agriculture as Education Can Inspire a Sense of Socioecological Belonging and Creative Purpose”. 

Caroline Lucie Lahey, from France, is presenting the thesis “The Sustainable Cycle: from small producer to consumer kitchen”.

Penelope Lisi, from Florence, Italy, is presenting the thesis “Natural Wine, Mirror of Society: Understanding Culture Through Counterculture”. 

Riccardo Lorusso, from Reggio Emilia, Italy, is presenting the thesis “To Sense”.

Shelby Ann Newallis, from the United States, is presenting the thesis “Circular Is Beautiful: How Can Traditional Methods Of Cheese And Sourdough Bread Making Help Rural And Urban Food Producers?”.

Micaela Piccoli, from Soave, Italy, is presenting the thesis “Bitter wild herbs in cuisine as food of health: through the local tradition narrated to children”.

Nuha Saegh, from Syria, is presenting the thesis “How Food Insecurity Changed Women’s Roles In Syria During The War”.

Rulan Song, from China, is presenting the “The Belt & Road, Food Leads the Way”. 

Aparajita Vij, from India, is presenting the thesis “Biodiversity in Palates and Plates – How the Narrowing needs Broadening”.



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